Cream Cheese Stuffed Chicken Wrapped In Parma Ham Food

STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM STUFFING

Steps:

• Mix together the soft cheese, pine nuts and chopped basil.
• Season lightly with salt and freshly ground pepper.
• Place in a piping bag and keep aside.
• Remove the small fillet from each breast and keep aside.
• Use a knife to make a cut lengthwise down the center of each breast to form a pocket.
• Pipe an equal amount of filling into to each pocket.
• Keep aside.
• Spread the plastic film in front of you and place a slice of Parma ham on it.
• Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham.
• Lift the film to help wrap the breast in the ham.
• Remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
• Repeat to wrap the other breasts.
• Heat a roasting tray in a 190 C preheated oven.
• Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
• In the meantime, prepare the sauce.
• Place the cream into a saucepan and reduce add seasoning.
• Blend in a liquidizer until smooth.
• Add the snipped chives.
• Remove the foil from the chicken breasts and arrange them on plates.
• Pour the sauce over the chicken, garnish with basil leaves and serve.

CHICKEN STUFFED WITH MOZZARELLA WRAPPED IN PARMA HAM

Steps:

• Preheat the oven to 375°F. Butterfly the chicken breasts. Season all sides with salt, pepper, garlic powder, onion powder and Italian seasoning.
• Stuff with mozzarella slices, and fresh basil, then drizzle with a bit of olive oil. Close chicken over the top of the fillings. Wrap completely with prosciutto slices. The prosciutto should stay in place but you can use toothpicks to secure it if desired. The toothpicks will also help cheese from oozing out while it cooks.
• Add chicken breasts to an oiled cast iron or casserole dish, then drizzle the tops with remaining olive oil. Bake in the oven for 20- 30 minutes, until chicken reaches an internal temperature of 165°F. Serve with more basil, and a quick arugula side salad made with tomatoes, olive oil, balsamic, and a little salt and pepper.
• Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave or on the stovetop.

GARLIC AND BASIL STUFFED CHICKEN, WRAPPED IN PARMA HAM

Steps:

• Slice chicken breast through middle (not all the way) so as to make a pocket inside.
• fill with plenty of basil leaves and a chopped clove of garlic, then squeeze lemon juice inside also.
• wrap chicken with x3 slices of the ham, ensuring they overlap on top rather than underneath.
• Heat oil in griddle pan and cook chicken for approx 5 mins each side (or until cooked through).
• I like to serve with creamy cheese mash and cabbage.

STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM

Steps:

• Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper.
• Score the chicken deep along its length but don't cut all the way through. Make some additional shallow cuts over the chicken to help absorb the marinade.
• Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour.
• Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard.
• Peel, core, and chop the apple. Slice and finely chop a couple of inches of the leek. Add the dried herbs and mix well into the sausage meat, wrap in clingfilm and place in the refrigerator.
• After an hour, rip the plum tomatoes and place a few good size pieces into the deep cut you made in the chicken breasts followed by the sausage meat.
• Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika.
• Wrap the chicken with the parma ham. Take four pieces of foil and wrap each breast loosely (we don't want the foil to stick to the ham). Before sealing the foil add a tablespoon of water to help keep the meat moist whilst cooking.
• Place in a pre warmed over at 180c.
• After about 30 minutes open one of the foil parcels and check that the chicken is cooked. It may need a little a more time.
• When the chicken is cooked open the foil and return to the oven for 4 or 5 more minutes to dry the parma ham a little. The ham should be dry and slightly crisp in places.
• Carefully remove form the foil, server and enjoy.